Ukususela kwimbali ye-canning Ixesha lokuqhawula i-canning laqala kwi-1795 ekude, xa umqhubi waseFransi uNicolas Francois Upper ethatha indawo yokuqala kwindawo ekukhuphisana ngayo indlela engcono yokugcina iimveliso, apho yena wanikezelwa ngendondo yegolide. I-can iphekwe ngolu hlobo lulandelayo: itin ingakwazi ukuzaliswa kokutya, kwaye ivuselelwe ngomoya okanye ngamanzi ashushu. Kwaye kwiphakati yentonga kwakukho umgodi omncinci apho umoya ogqithisileyo wawuphuma khona, emva kokususwa kwawo, umgodi wasitywinwa. Emva koko, uphawu olusisigxina lunokubiliswa ixesha elithile ngamanzi ashushu. Le ndlela yokucubungula imveliso yenza ukuba kunokwenzeka ukugcina inyama, imifuno kunye neziqhamo ixesha elide, kwaye, ngelo xesha, yayibonakala imangalisa. Njengoko sibona, namhlanje ukukhanda yindlela eqhelekileyo yokugcina iimveliso, ngakumbi ekubeni le ndlela ifumaneka kuwo wonke umntu. Ewe, ama-mushroom amakhowa, iitamatisi okanye ezinye iimveliso zihlala ziindwendwe ezihloniphekileyo nakweyiphi na itafile.
Izithako:- Ioli yama-mushroom 1000 g
- Amanzi 3 l
- I-anyanisi 1 pc.
- Amaqabunga ama-2 eB.
- Ityuwa 1 tbsp. l.
- I-Sugar 1 tbsp. l.
- I-Pepper emnyama neepayi eziyi-8.
- I-Pepper ecocekileyo i-4 pcs.
- I-dill entsha entsha 1
- Iviniga ye-Apple 50 ml
- Inyathelo 1 Izithako eziphambili: ibhotela, anyanisi, umnyama omnyama kunye neqholiweyo, idill, ityuwa, iswekile kunye neqabunga.
- Inyathelo 2 Imayini, uqhubise ama-mushroom, uze uwapheke imizuzu eyi-10. Kwakhona kufuneka udibanise i-anyanisi epheleleyo okanye ihafu.
- Inyathelo lesi-3 Emva koko cima amanzi kumakhowa.
- Inyathelo 4 Phinda ubuyisele ama-mushroom kwi-pan, wongeza ii-1.5 ilitha zamanzi, 1 isipuni sesityuwa, isipuni se-1 seswekile, i-pepper, i-leaf leaf kunye nokupheka imizuzu engama-30.
- Inyathelo lesi-5 Khawula i-dill.
- Inyathelo 6 Kwimizuzu engama-25, wongeza ama-gramu ama-50 weviniga kunye nedill eqoshiwe.
- Inyathelo 7 Ngokukhawuleza emva kokupheka ukupheka kwamakhowe, zifake kwiimbiza ezinobumba kwaye uzigubungele ngamabhodlela.